Description
A fresh and vibrant Tex Mex Quinoa Salad packed with colorful vegetables, protein-rich black beans, and a zesty lime-cumin dressing. Perfect as a light lunch or a nutritious side dish that’s both gluten-free and vegetarian.
Ingredients
Scale
Salad Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 cup black beans, canned and rinsed
- 1 cup corn, canned or frozen
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 avocado, diced
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh cilantro, chopped
Dressing Ingredients
- 1/4 cup lime juice (freshly squeezed)
- 3 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the Quinoa: In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Combine Salad Ingredients: In a large mixing bowl, add the cooked quinoa, black beans, corn, diced red and yellow bell peppers, diced avocado, chopped red onion, halved cherry tomatoes, and chopped cilantro.
- Prepare the Dressing: In a separate small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper until well blended.
- Toss the Salad: Pour the dressing over the quinoa and vegetable mixture. Gently toss until all ingredients are evenly coated with the dressing.
- Adjust Seasoning: Taste the salad and add more lime juice, salt, or pepper as desired to enhance the flavors.
- Chill the Salad: Refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill before serving.
- Serve: Serve the salad chilled or at room temperature, optionally garnished with extra fresh cilantro.
Notes
- This salad can be stored in the refrigerator for up to 3 days.
- For added crunch, sprinkle with toasted pumpkin seeds or chopped nuts before serving.
- To make it vegan, ensure the vegetable broth used is vegan-friendly.
- Avocado can be added just before serving to avoid browning.
- If you prefer a spicier kick, add a pinch of cayenne pepper or diced jalapeño to the dressing.
